Ingredients
Units
Scale
- Cannabis Paste (Bhang):
- 2 cups water
- 1 ounce marijuana (fresh leaves and flowers of a female plant preferred) For a virgin version of this sacred and delicious Hindu beverage, use 1 ounce of mint leaves instead. Or go 1/2 mint, 1/2 Cannabis for a milder experience
- 3 cups warm milk
- For the sugar syrup:
- Water – 1 cup
- Sugar – 1 cup
- 2 tbsp green (small) cardamoms crushed
- For the Thandai:
- 2 tbsp almonds blanched
- 2 tbsp cashew nuts chopped
- 4 tbsp pistachio chopped
- 1/2 cup condensed milk
- 2 teaspoons rose water
- Watermelon/Cantaloupe Seeds (Kharboje Ke Beej) – 1 tbsp
- Poppy seeds (Khus Khus) – 1/2 tbsp
- Fennel seeds (Saunf) – 1/2 tbsp
- Cardamom Powder (Elaichi Powder) – 1/2 tsp
- Whole Peppercorns (Sabut Kali Mirch) – 1 tsp
- Ginger powder – 1 tsp
- big pinch of freshly-ground nutmeg – thank you Akbar for the suggestion!
- small pinch of freshly-ground Ceylon cinnamon – thank you Akbar for the suggestion!
- 4 Saffron threads
- Dried or Fresh Rose Petals (Gulab Ki Pati) – for garnish
Instructions
- Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes.
- Now strain the water and marijuana through a piece of muslin cloth, collect the water and save.
- Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water.
- Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about ½ cup of milk (about 4 to 5 times).
- Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass. Discard this.
- Make the syrup:
- Heat the water in a big vessel or in a big pan and dissolve the sugar in it.
- Remove from the flame add crushed green cardamoms and keep stirring for 2 minutes.
- Keep the syrup in the refrigerator for at least 2-3 hours.
- Make the Thandai:
- Crush and Blend Almonds, Pistachios, Cashews, Poppy seeds, Watermelon seeds, Ginger, Cantaloupe Seeds, Peppercorns, Cardamom Powder, Nutmeg, Cinnamon, Saffron, Fennel seeds and condensed milk until it becomes a thick paste.
- Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue.
- Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the sugar syrup and remaining milk.
- Add condensed milk and keep it in the refrigerator for one hour. This is the Thandai.
- Mix Bhang Milk with Thandai and shake it for more than a minute.
- Add rose petals to the Thandai.
- Serve it with lots of ice cubes.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 544.19 kcal
- Sugar: 81.2 g
- Sodium: 137.71 mg
- Fat: 17.76 g
- Saturated Fat: 6.56 g
- Trans Fat: 0.0 g
- Carbohydrates: 87.97 g
- Fiber: 3.17 g
- Protein: 12.9 g
- Cholesterol: 31.3 mg
